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Close-up handheld photo of a Loaded Chicken Club Sandwich showing the dripping garlic aioli and layers of seared chicken and bacon.

Loaded Chicken Club Sandwich with Creamy Garlic Aioli

A towering Loaded Chicken Club Sandwich featuring seared chicken with grill marks, crispy crinkled bacon, and melted cheddar on toasted artisan bread. Topped with zesty garlic aioli and fresh vegetables for the ultimate restaurant-style lunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1 sandwich
Course: Dinner, Lunch
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 slices Artisan Bread Sourdough or Brioche recommended
  • 6 oz (170g) Chicken Breast Boneless and skinless
  • 2 slices Cheddar Cheese Sharp or Aged
  • 4 strips Bacon Cooked until crispy and crinkled
  • 2 leaves Green Leaf Lettuce Fresh and washed
  • 3 slices Red Tomato Ripe and thick-cut
  • 3 tbsp (45ml) Garlic Aioli Creamy white sauce
  • 1 tbsp (14g) Butter For toasting bread

Equipment

  • 1 Cast-Iron Grill Pan For those perfect grill marks.
  • 1 Wooden Toothpicks To secure the sandwich height.

Method
 

Prep and Sear
  1. Season chicken breast with salt and pepper. Sear in a hot grill pan for 5 minutes per side until grill marks appear and internal temp is 165°F (74°C). Top with cheddar cheese in the last minute to melt.
  2. Butter artisan bread and toast in a skillet until golden-brown and crisp.
Assembly
  1. Spread garlic aioli on bread. Layer lettuce, seared chicken with melted cheese, and two strips of crinkled bacon.
  2. Add second slice of bread, more aioli, lettuce, thick tomato slices, and remaining bacon.
  3. Top with the final bread slice, press gently to see aioli drip, and secure with a wooden toothpick.

Notes

Use a heavy press or skillet to keep bacon from curling too much while maintaining the crinkled texture.
Rest the chicken for 3 minutes before slicing to keep it juicy.